Tortellini Pasta Salad

Serves: many

2 pkgs. tri-color tortellini (fresh) - cooked*
1 8 oz. can artichoke hearts
1 cup fresh tomato, diced
1 cup feta cheese, crumbled
1/2 cup black olives
1/2 cup walnuts - I substituted toasted pine nuts

Dressing:
1/4 cup white wine vinegar
1/4 cup sliced green onions
2 medium garlic cloves
1 Tbs. dried basil
1/2 Tbs. dried dill plus fresh for garnish
1/2 cup olive oil

Add dressing at room temperature before serving.
* You can use Rosetta frozen - you just rinse under warm water for 1 minute and proceed with recipe.